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· For party pizzazz, think of alternative bowls for your dip, like kale or cabbage leaves; a scooped-out sourdough; or hollowed bell peppers.
· Make dips ahead of time to allow flavors to meld. Some are best served warm, others chilled. Serve dairy-based dips straight from the refrigerator.
· For quick results, keep a good supply of spice blends, such as Curry, Garam Masala, Italian Seasoning, Taco Seasoning, and Pumpkin Pie Spice on hand.
· Enliven classic fondue with a generous helping of spices--nutmeg and allspice with Gruyere, garlic and tarragon with Swiss.
Enjoy this dip with breadsticks or wheat crackers, or try it as a spread on sandwiches.
 1 large eggplant
3 tablespoons olive oil
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup tomato sauce
1 teaspoon basil leaf
1 teaspoon oregano leaf
1/4 teaspoon garlic granules
1/4 teaspoon black pepper, coarse grind salt to taste
1/3 cup freshly grated
Parmesan cheese
1. Preheat oven to 400°F.
2. Slice the eggplant in half lengthwise and brush with 1 tablespoon of the olive oil. Place on a baking sheet, cut sides up, and bake until tender, about 45 minutes. Set aside to cool. Meanwhile, sauté onion and pepper in the remaining olive oil.
3. Scoop out the eggplant flesh and discard the skins.
4. In a food processor or blender, combine until smooth the eggplant, sautéed vegetables, tomato sauce, and spices. Serve warm, sprinkled with Parmesan. Makes about 2 cups.
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An assortment of veggies is always fun, but be sure to vary the color. Why not offer kohlrabi or artichoke hearts alongside the classic carrots and cauliflower or papaya and kiwi with those apples? Vary your chip assortment, too. Offer something your guests may not have tried lately, like sweet potato, blue corn, or hot sesame chips. A variety of breads (including breadsticks, crackers and pretzels) and cheese cubes make for substantial dipping.
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Start with any good base (sour cream, yogurt, cream cheese mayo, mashed beans or veggies, for example). Add a squirt or two of lemon juice, lime juice, or balsamic or wine vinegar, or, for a sweet dip, honey. Then make your dip unique with your own spice combos--savory, garlic and cumin in the bean dip; thyme, basil and chives for the seafood; and mint, cinnamon, and nutmeg for the fruit, for example. Add a few surprises, like sundried tomatoes or chili peppers.
» Spicy Flatbread
» Creamy Crudité Dip
» Almond Hummus
» Coriander Fruit Dip
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